Silky No-Bake Chocolate Custard: A Foolproof Dessert Recipe
There are desserts that make an impression and desserts that make an impression with ease. The latter applies to this No-Bake Chocolate Custard. It creates the ideal harmony between a cosy bowl of chocolate custard and a creamy, luscious pot de crème. This stovetop custard is the perfect sweet finish for a romantic supper, a family meal or a special occasion because it has a velvety texture, a strong rich chocolate flavour and requires no oven or bother.
A glossy, smooth custard that sets beautifully in the refrigerator may be achieved by combining premium chocolate and a straightforward tempering method. Let's get started with this tried-and-true recipe that will leave everyone wanting more.
Why This Recipe Will Be Your Favourite:
No Need for an Oven: Ideal for keeping your kitchen cool on hot days.
Restaurant-quality: Rich flavour and a silky, smooth texture with a gourmet taste.
Make-Ahead: Have dessert ready for the evening after preparing it in the morning.
Simple Ingredients: These cupboard essentials are probably already in your possession.
Ingredients:
*Servings: 4-6*
For the Chocolate Custard:
2 cups (480 ml) whole milk
½ cup (120 ml) heavy cream
½ cup (100 g) granulated sugar
3 tablespoons (24 g) cornstarch
¼ teaspoon salt
3 tablespoons (21 g) unsweetened cocoa powder
4 oz (115 g) dark chocolate (70% cocoa), finely chopped
2 large egg yolks
1½ teaspoons vanilla extract
1 tablespoon unsalted butter (optional, for extra shine)
For the Toppings (Optional):
Lightly sweetened whipped cream
Chocolate shavings or curls
Fresh raspberries or strawberries
Utensils Needed:
Medium saucepan
Whisk
Mixing bowls (one heatproof)
Rubber spatula
Serving glasses or ramekins (4-6)
Plastic wrap (for covering)
Prep Time & Chilling
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 4 hours (minimum)
Total Time: 4 hours 30 minutes
Detailed Instructions
Mix the dry ingredients:
Mix the granulated sugar, cornflour, cocoa powder and salt in a medium pot that is off the burner. To avoid lumps of cocoa or cornflour later on, it is essential to whisk these dry ingredients first.
To add dairy:
Slowly pour whole milk and heavy cream into a saucepan, stirring constantly. Continue whisking until the mixture is entirely smooth and the dry ingredients have dissolved.
Temper the Egg Yolks:
Beat the egg yolks gently in a different small basin. Pour roughly ½ cup of the saucepan's milk mixture into the yolks gradually while whisking constantly. In order to prevent the eggs from scrambling when put to the hot pot, this procedure, known as tempering, gradually elevates their temperature. Refill the pot with the tempered yolk mixture.
To cook the custard:
Set the saucepan over medium heat. Using a whisk or silicone spatula, stir continuously, scraping the pan's corners and bottom to avoid burning. Cook for 5 to 7 minutes, or until the mixture thickens and starts to softly boil. When the custard coats the back of a spoon and maintains a distinct line when you run your finger through it, it is ready.
The Chocolate & Butter:
Take the saucepan off of the burner and add the chocolate and butter. Add the tablespoon of butter (if using), vanilla essence, and finely chopped dark chocolate right away. After allowing the chocolate to melt for a minute, carefully stir until the mixture is uniformly smooth and shiny.
Portion and Chill:
Evenly distribute the custard among your ramekins or serving glasses. Put a piece of plastic wrap immediately on each custard's surface to stop a skin from developing. Refrigerate until completely cooled and set, at least four hours.
Serve:
Take off the plastic wrap when it's time to serve. For a burst of colour and freshness, sprinkle some chocolate shavings, a hefty dollop of whipped cream, and a few fresh berries on top.
Nutritional Info (Per Serving - based on 6 servings)
Nutrient Amount
Calories 345 kcal
Carbs 32 g
Protein 5 g
Fat 22 g
Fiber 3 g
Sugar 24 g
Note: Nutritional information is an estimate and will vary based on the specific brands of ingredients used and portion sizes.
Pro Tip for the Perfect Custard:
Use a premium chocolate bar rather than chocolate chips for the finest flavour and texture. Stabilisers are frequently added to chocolate chips to keep them from melting into the ideal velvety, smooth consistency for this delicacy. Chop the chocolate finely so that it melts into the hot custard base fast and evenly.
